Serves: 4
Total Calories: 262

FOR THE TAPENADE:
1 medium shallot, coarsely chopped
1 clove garlic (medium), coarsely chopped
3/4 cup pitted Kalamata olives
1 tablespoon capers, drained
1 to 2 anchovy fillet (oil-packed), drained
2 to 3 tablespoons extra-virgin olive oil
1 to 2 tablespoon fresh lemon juice
freshly ground black pepper

4 medium red bell peppers

4 large Portabello mushrooms, stems removed, gills scraped out, and caps wiped
extra-virgin olive oil
kosher salt

4 large hamburger buns
4 leaves fresh lettuce

TO MAKE THE TAPENADE: In a food processor finely chop the shallot and garlic. Scrape down the sides of the bowl. Add the olives, caper, and anchovies and process until uniformly chopped. Add the remaining tapenade ingredients. Pulse and adjust quantities to make a spreadable paste.

Grill the bell peppers whole over Direct Medium heat until evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the peppers from the grill and place in a paper bag close tightly. let stand 10 to 15 minutes to steam off the skins. Remove the peppers from the bag and peel away the charred skins. Cut off the tops and remove the seeds. Cut each pepper into two or three same-sized pieces.

Lightly brush or spray the mushrooms on both sides with olive oil and season with salt and pepper. Grill, smooth side up first, over Direct Medium heat until tender, 12 to 15 minutes, turning and basting with the oil once halfway through grilling time.

Grill the hamburger buns over Direct Medium heat until toasted, about 30 seconds. Spread the tapenade on the buns, then add the mushrooms, red peppers, and lettuce. Serve warm or at room temperature.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 262
Calories from Fat: 80

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Vegetables
Artichoke With Lemon-Dill Mayonnaise
Arugula Pizza
Barbecued Cabbage
Cajun Corn With Louisiana Butter
Cauliflower And Red Onion Curry
Corn On The Cob Italian-Style
Frittata Primavera With Asiago Cheese
Grilled Asparagus With Tarragon Butter
Grilled Vegetable Pasta Salad
Middle Eastern Pita With Tzatziki Sauce
Pizza Dough On The Grill
Pizza Margherita
Poblano Rellenos
Portabello Burgers With Roasted Peppers
Provençal Sandwiches With Roasted Garlic Paste
Roasted Artichokes
Rustic White Bean Soup
Spring Vegetable Platter
Summer Vegetable Risotto
Summer Vegetables With Romesco Sauce
Sweet Potato With Cinnamon Butter
Yukon Gold Potatoes And Button Mushrooms